Marigot Bay – Interview with Daniel Echasseriau

Daniel Echasseriau Director of Food & Beverage and Culinary Operation at Marigot Bay Resort
Daniel Echasseriau

Marigot Bay Resort and Marina on the Eastern Caribbean island of Saint Lucia, has appointed Daniel Echasseriau as Director of Food & Beverage and Culinary Operation.

Having stayed at the stunning property and with a return trip booked later this year, we interviewed Daniel to find out what makes him tick asking him what he intends to do in his new posting.

Where were you before you came to Marigot Bay Resort?

I came to Saint Lucia from St Peter’s Bay Resort & Residences and Port Ferdinand Marina & Residences in Barbados.

Daniel tell us a little of your background

I bring over 26 years of experience to this position having in the past enjoyed my career in the kitchens as an Executive Chef and in the last five years as Director of Food and Beverage at some of the best restaurants and hotels around the world.

Where are you from originally?

“I am native of Brittany, France, and was the youngest of five siblings. I began my culinary career at 17 years old, studying and working every weekend on the west coast of France for private villas. But even before that time, I  knew cooking was my calling.”

“As a child, my entire family worked on a farm in the small village of Severac. My mother took care of us all preparing meals using the produce straight from the farm.  When the food was served at the table the taste was unbelievably flavourful, the smell of the fresh products and the old pot on the stove are flavours and image that will always stay on my mind”.

Where does your love of originate?

“The passion and drive that my mother had for cooking and the way she prepared poultry, game, and vegetables to create incredible flavours from simple ingredients was a true inspiration to me. I think this experience honed my passion for vegetables and all of the fresh produce of the garden,” said Echasseriau, who continues to use and adapt many of the recipes he learned as a child in his mother’s kitchen

“To this day, my mother remains as my greatest inspiration. She was cooking all the time.  No matter what she was cooking, it always smelled good, even from far away when we were arriving home from the farm.”

Tell us more about your early career

From his early start, the chef continued to work his way up through the kitchen ranks with stints at a number of top international restaurants including Midsummer House Restaurant in Cambridge, England; La Maison Restaurant in Holetown, Barbados; the Coconut Residence in Gambia, West Africa; La Samanna, Belmond Hotel in St Martin, French West Indies; Hilton Bora Bora Nui Resort & Spa, French Polynesia; and the Rosewood Corniche, Jeddah, Saudi Arabia.

Throughout his extensive career, the Caribbean has always held a special place in his heart. In fact, taking up his new role at Marigot Bay is somewhat of homecoming for Daniel who worked as Executive Chef at The Body Holiday, Le Sport in the north of the island 16 years ago.

Why do like working in the Caribbean?

“I love the Caribbean and Saint Lucia in particular. I am really excited to be back on the island and working with some of the loveliest, hardest working people in the world, in one of the most beautiful places in the world,” Echasseriau said.

“The island has evolved quite a lot in the time I have been away. There are still challenges, but it is easier to get ingredients and high-quality produce now and I plan to capitalize on this and establish relationships with local suppliers to create a true farm to table experience for our guests.”

What else will you bring to your new job?

Wellness will also be central to Echasseriau’s culinary ambitions and he plans exciting changes at all of the resort’s food and beverage outlets to give each one a unique identity.

His aim is to introduce concepts that will not only be attractive to resort and marina guests, but also to locals and expatriates living on the island.

“I’m excited about what’s ahead. I believe we have a great team and the ability to create something really special here,” Echasseriau said.

What’s on the menu at Marigot Bay Resort and Marina?

From elegant treehouse dining to casual tropical tastes, there’s something to suit every palate at Marigot Bay Resort and Marina on the scenic Eastern Caribbean island of Saint Lucia.

Nestled in a bay described as “the most beautiful in the Caribbean” by the novelist James A Michener, at Marigot Bay guests can enjoy culinary delights that are more than equal to the stunning surroundings.

With beautiful views of Marigot Bay, The Grill at 14°61° features an open-plan show kitchen with hand-crafted wood-burning grill where chefs perform their own version of culinary theatre in full view of diners, adding a touch of drama to each meal.

Breakfast is also served here overlooking the infinity edge pool and the yachts moored and anchored in the tranquil inner bay with a wide selection of fresh fruit and pastries and hot meal items such as banana pancakes, traditional Saint Lucian saltfish and bakes, and tasty omelettes prepared a la minute.

What else can guests do here besides eat?

At Marigot Bay, guests can eat, drink and be pampered without leaving the pool. Tropical cocktails and other refreshing beverages are served at the Pool Bar while hourly complimentary treats are offered at your sun lounger. The Brut Bar features a selection of local ceviche, sushi plates, salads and seafood dishes along with burgers and sandwiches.

Anything else?

The Rum Cave offers special tasting and blending sessions for novices and connoisseurs alike to enhance their “rum experience’. In the evening, diners enjoy a quiet drink and dessert in the open-air lounge. There is also a private dining room available for small groups.

Thank you